Recipe: Beef Paprika (crock pot)

Beef Paprika
rec.food.cooking/Arthur A. Simon, Jr. (1996)
Servings: 6

2 1/2 pounds lean beef -- cubed
2 tablespoons bacon fat
3 tablespoons water
1 can tomato paste (6 ounce)
2 cloves garlic -- minced
1 1/2 tablespoons paprika
1 teaspoon salt
2 each green bell pepper -- cut into strips
1 cup sour cream

Brown beef in hot fat in a large skillet. Place meat in slow cooker. Pour off accumulated fat and add water to skillet. Deglaze, picking up as much of the brown bits as you can. Add this to the slow cooker along with the tomato paste, garlic, paprika and salt. Cover and cook on low for about 8 hours. Add the green pepper strips in the last 10 minutes of cooking. Just before serving, fold in the sour cream. Serve immediately. Provide additional sweet paprika for sprinkling on top.